Name: Corned Lamb & Colcannon w/ Guinness Gravy
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Ingredients: 1 lb Corned Lamb; 1.5 lb Colcannon Potatoes; 2 cups Guinness Onion Gravy; 1 pound red potatoes; 1/2 pound green cabbage, sliced; 2 small leeks, cleaned and thinly sliced; 1/4 cup cream, or as needed; Kosher salt to taste; Pepper, white to taste; 3 Tbsp butter; 3 Tbsp butter; 1 cup sweet onion, sliced thin; 1 heaping Tbsp flour; 1 cup beef broth; ¼ cup Guinness stout; ½ teaspoon Worcestershire sauce; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 tsp Gravy Master

Corned Lamb & Colcannon w/ Guinness Gravy

This hearty meal features tender corned lamb, a savory twist on the traditional St. Patrick's Day dish. Served alongside creamy colcannon and smothered in a rich Guinness onion gravy, it's a comforting and flavorful celebration of Irish cuisine

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Prep Time 3 hrs Cook Time 45 mins Total Time 3 hrs 45 mins Difficulty: Advanced

Instructions

MAKING COLCANNON

Strain the water from the freshly finished corned lamb and return the water to the burner.
Bring up to a simmer and add cabbage, simmering until tender, about 6 minutes.
Strain, set aside and discard leftover corned water
Add potatoes to the same pot, fill with enough water to cover, and return it to the burner.
Bring up to a simmer and cook until the potatoes can be easily pierced by a fork, about 20 minutes. Skim out the potatoes while leaving the water
Add the leeks to that water and simmer until tender, about 4 minutes. Strain and discard water

FINISH THE COLCANNON

Mash the potatoes to your desired 'chunkiness'
Chop the cabbage and leeks until smaller, about 1/4" dice, add to potatoes and mash together.
Add milk, butter and seasonings and mix together. Check for seasoning and serve
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

MAKING GUINNESS GRAVY

Add the butter to a saucepan over medium heat. When the butter is melted and bubbling add the onions and cook, stirring often until softened, not browned.
Add the flour into the butter and onions and mix well to combine. Cook, stirring for a minute or so to cook out the raw flour taste.
Add the broth, Guinness and Worcestershire sauce and stir. Bring to a low simmer until thickened. Add salt and ground black pepper to taste. Whisk in the Gravy Master until well mixed and serve.

Place the corned lamb over the colcannon and top with gravy... Enjoy!

Corned Lamb & Colcannon w/ Guinness Gravy